Sample Menu Chef Justine

Breakfast

Vanilla Bean Pancakes

Smokey bacon, Greek yogurt and berry compote

   Prosciutto Eggs Benedict

Toasted English muffin, a nest of Prosciutto holding perfectly poached eggs drizzled with a rich Hollandaise

Turkish Eggs

Poached eggs cushioned on garlic and feta infused Greek yogurt, a drizzle of chilli crunch and fresh basil. Served with freshly baked baguette

Baked French Toast

Spiced to perfection, maple glazed bacon, fresh banana and Chantilly cream

Spinach, Feta and Mushroom Omelette

Served with homemade bread for toasting

Charred Pepper and Onion Frittata

Charred sweet peppers, caramelized onion and aged cheddar topped frittata

Loaded Bagel

Lightly toasted, dill cream cheese, topped with spinach, salmon swirl and soft boiled egg

 

Lunch

Sashimi Poke Bowl

Marinated Ahi Tuna, fresh vegetables, seasoned rice and edamame, topped with a subtle wasabi mayo and pickled ginger

Coronation Chicken Salad

Creamy Caribbean spiced shredded chicken, local greens, cherry tomatoes, grilled peaches and pecans

Shrimp Cocktail Salad Stack

Grilled shrimp tossed in a tangy rose sauce on layers of avocado, black quinoa and arugula

BBQ Pulled Pork Sliders

Fresh dinner rolls stuffed with slow roasted BBQ pulled pork, dill pickle and lettuce with a side of slaw

Asian Crusted Grouper Salad

Panko crumbed grouper strips, red cabbage, pepper, onion, mango and sesame

Shrimp Tacos

Paprika shrimp, greens, avocado and herb oil cradled in toasted tortillas served with fresh pineapple salsa, sour cream and guacamole

Meatball Gyro Salad

Homemade meatballs, cherry tomatoes, cucumber and purple onion on a bed of dressed greens. Served with tzatziki and freshly made pita

 

Snacks

Falafel

Skewered finger snack sized chickpea falafel with a herbed dipping sauce

Charcuterie

An array of tapas, nuts, seasonal fruits, crackers and homemade preserves

Veggie Springrolls

Sesame tossed fresh veggies wrapped in rice paper and a peanut satay dipping sauce

Mini Steak Skewers

Red wine marinated, grilled, and drizzled with hot honey

Hummus and Veggie Board

Sweet and Savoury Crostinis

Stewed fig, whipped feta and toasted almonds. Pesto, sundried tomato and mozzarella

Fruit and Cheese Platter

 

Appetisers

Fish Croquette

Succulent and crispy, served with a coconut and lime sauce

Seared Scallop

Served on a bed of browned butter apple, cucumber and ginger salad

Warm Roasted Butternut Soup

Coconut Shrimp

Coconut encrusted, crispy fried, served with a chilli mayo

Brie and Fig Salad

Served on a bed of baby spinach with a homemade balsamic glaze

Calamari

Crumbed squid rings with a black pepper lemon sauce

Caribbean Polourie

Golden brown split lentil dough served with a herbed cream dressing

 

Dinners

Caribbean Syle Curried Chicken

Tender chicken in a fragrant coconut cream sauce served with freshly made naan bread

Bourbon Short Ribs

Slow braised sticky beef short ribs, white wine risotto, zucchini ribbons and radish

Blackened Mahi

Coconut rice, roasted carrot purée and a fresh mango cilantro salsa

Filet Mignon

Rosemary smoked mashed potatoes, truffle tossed broccolini and red wine jus

Lobster Seafood Fettuccini

Grilled lobster tail on a nest of creamy garlic Fettuccini pasta, lemon zest and herb oil

Baked Sticky Jerk Glazed Salmon

Wild rice, charred corn, pea purée and Burre Blanc

Slow Braised Lamb Shank

Mint roasted potatoes, candied beets and wilted greens

 

Desserts

Gooey Chocolate Brownie

Warm and fudgy with a side of vanilla bean ice cream

Melktert

A creamy South African cinnamon tart

Tipsy Tiramisu

Coffee liqueur infused vanilla sponge, cocoa and coffee whipped cream layers

Key-lime Crepes

Light and airy crepes served with a lime syrup and crushed meringue

Spiced Poached Pear

Served with infused ice cream and red wine reduction

Baked Cheesecake

Topped with raspberry sauce and freeze-dried berries

Pavlova

Crispy on the outside, sticky on the inside, topped with spiced cream, fresh stone fruit and passionfruit glaze